Aquafaba-- unless you’ve been living under a rock for the past year or so, you’ll have heard your vegan foodie friends talking about aquafaba (pronounced aquaFABa).

I also like to refer to this up and coming culinary ingredient as fine brine.

So, What is it?

The term aquafaba refers to the long overlooked liquid from canned chickpeas. Yes, that’s right, I’m talking about the yellowish, slightly icky smelling liquid that you usually pour down the sink without a second thought! Stop that craziness right now!

Aquafaba is a miracle ingredient that can be used in much the same way as raw egg whites.

I know, I know, it sounds ridiculous but, it's completely true. Aquafaba is a revolutionary byproduct.

This liquid gold can be used in an array of recipes which most people assume vegans have to miss out on, including but not limited to, cheese, ice cream macaroons, meringues, and mousse.

Where did it come from and who do we thank for its discovery?

The meaning behind the name is quite simple really, aqua is Latin for water and faba is Latin for bean.

Goose Wohlt, an American engineer, posted about aquafaba in a popular vegan Facebook group back in 2015 and its status has grown from there.

What do we know about the science?

Whilst the brainiacs are still exploring the science, it seems that the proteins and starches in aquafaba closely mimic the proteins and starches in raw egg whites.

How to use aquafaba:

The consistency of your aquafaba will play a part in this, however, the rule of thumb is:

1 tbsp. of aquafaba = 1 egg yolk

2 tbsp. of aquafaba = 1 egg white

3 tbsp. of aquafaba = 1 whole egg

PRO TIP: it’s easy to thicken a watery aquafaba. Simply reduce it by around 25%, simmering it in a saucepan, over low heat.